Calabrian Chili Pasta Salad

Calabrian Chili Pasta Salad

It's BBQ season and I have to admit my favorite part of a BBQ are the sides! To me, a pasta salad in the summer is a non-negotiable and this Calabrian Chili Pasta Salad is the perfect way to kick up the flavor a few notches!

ingredients:

• 8.8 oz israeli couscous

• 2 tablespoons extra virgin olive oil

• 1/3 cup mayonnaise

• 3 tablespoons distilled white vinegar

• 1.5 tablespoons chopped calabrian chili peppers (I like Divina)

• 1 teaspoon kosher salt

• 1 cup peppadew peppers

• ½ cup sliced banana peppers

• 2 cups english cucumber, medium diced

• ½ cup fresh basil, roughly chopped

• ½ cup fresh mint, roughly chopped

• ½ cup grated parmesan

• 5 oz arugula

• Flaky sea salt

Method:

1. Boil the couscous according to package directions taking care not to overcook the pasta. Drain the pasta, rinse lightly and add to a large mixing bowl. Toss the pasta with the olive oil and set aside.

2. Mix the mayonnaise, vinegar, chopped Calabrian chili peppers and salt in a small mixing bowl until fully combined and set aside.

3. Add both peppers, cucumber, basil, mint and the dressing to the pasta and toss until fully coated. Add the grated parmesan and toss again. When ready to serve, toss with arugula and a pinch of flaky sea salt and serve at room temperature or chilled!

   Note: This pasta salad gets even better with time and can be made a day in advance up to the final step of adding the arugula. Just store in the refrigerator in a tightly sealed container and toss with arugula and a pinch of faky sea salt when ready to serve!

Yield: 4

Author: Elise Smith

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Calabrian Chili Pasta Salad

It's BBQ season and I have to admit my favorite part of a BBQ are the sides! To me, a pasta salad in the summer is a non-negotiable and this Calabrian Chili Pasta Salad is the perfect way to kick up the flavor a few notches!

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Ingredients

• 8.8 oz israeli couscous
• 2 tablespoons extra virgin olive oil
• 1/3 cup mayonnaise
• 3 tablespoons distilled white vinegar
• 1.5 tablespoons chopped calabrian chili peppers (I like Divina)
• 1 teaspoon kosher salt
• 1 cup peppadew peppers
• ½ cup sliced banana peppers
• 2 cups english cucumber, medium diced
• ½ cup fresh basil, roughly chopped
• ½ cup fresh mint, roughly chopped
• ½ cup grated parmesan
• 5 oz arugula
• Flaky sea salt

Instructions

1. Boil the couscous according to package directions taking care not to overcook the pasta. Drain the pasta, rinse lightly and add to a large mixing bowl. Toss the pasta with the olive oil and set aside.
2. Mix the mayonnaise, vinegar, chopped Calabrian chili peppers and salt in a small mixing bowl until fully combined and set aside.
3. Add both peppers, cucumber, basil, mint and the dressing to the pasta and toss until fully coated. Add the grated parmesan and toss again. When ready to serve, toss with arugula and a pinch of flaky sea salt and serve at room temperature or chilled!

Notes

Note: This pasta salad gets even better with time and can be made a day in advance up to the final step of adding the arugula. Just store in the refrigerator in a tightly sealed container and toss with arugula and a pinch of faky sea salt when ready to serve!